Curry powder and lemon juice flavor these delicious deviled eggs. This recipe makes 24 deviled egg halves, and it’s easily scaled up or down. Top them off with some chopped chives or cilantro.
Tips for Peeling Hard-Boiled Eggs
- Very fresh eggs are more difficult to peel cleanly, so buy eggs about 1 week or less from the expiration date.
- To peel hard-boiled eggs, tap them on the top and bottom and then roll them under your hand to crack all over. Start peeling at the wide end where there is a small amount of air.
- Use an electric pressure cooker, such as the Instant Pot, to boil the eggs. They are much easier to boil when pressure cooked. Here’s how to cook them in the Instant Pot.
Curry Deviled Eggs
These tasty deviled eggs are flavored with curry powder and some lemon juice. Top them with chives or chopped cilantro.
- Prep Time: 12
- Cook Time: 4
- Total Time: 16 minutes
- Yield: 12 servings 1x
- Category: Hard-Boiled Eggs, Eggs
Ingredients
Scale
- 12 large eggs
- 1/3 to 1/2 cup mayonnaise (or to taste)
- 1 teaspoon yellow mustard (or to taste)
- 1 tablespoon red onion (finely chopped)
- 1 tablespoon celery (finely chopped)
- Kosher salt (to taste)
- Black pepper (to taste)
- Paprika (to taste)
- Optional: shredded lettuce
Instructions
- Pour 1 cup of water into the Instant Pot inner pot.
- Place a trivet—or specialized egg holder—in the Instant Pot and arrange the eggs on it. Stack with another trivet or egg holder as necessary.
- Lock the lid in place and turn the valve to the sealing position. Choose the pressure cook or manual button (high pressure) and set the time for 5 minutes.
- Meanwhile, fill a large bowl with cold water and ice.
- When the time is up, let the pressure come down naturally for 5 minutes and then carefully turn the valve to the venting position. Transfer the eggs to the ice water and let them stand for a few minutes, or until they are cool enough to handle.
- Peel the eggs and slice them in half horizontally.
- Scoop the yolks out into a medium bowl and place the white halves on a tray or plate.
- Mash the yolks with about 1/3 cup of mayonnaise, mustard, red onion, and celery. Taste and add salt and pepper, as needed. Add more mayonnaise if desired.
- With a teaspoon or small cookie scoop, fill the egg white halves.
- Sprinkle the deviled eggs with paprika and arrange them on a bed of shredded lettuce or greens, if desired. The lettuce will keep them from tipping.
